Pagash, sometimes spelled pagach, sometimes pronounced PAgash and sometimes paGASH. Sometimes called pierogi pizza. Most of us know what it is, but I’d never heard of it until I moved to NEPA, in my 30s. It’s potato pizza, usually mashed potatoes but sometimes sliced and sautéed. Sometimes it’s single crust, sometimes it’s double crust (aka stuffed). It usually includes onions, and after that you can go any direction you want. Lots of people go rosemary, garlic, and olive oil. It never has meat… not that you couldn’t add meat, but the idea is Lenten.
You make a pizza shell and par-bake it, then add a layer of potatoes. Top with cheese (usually a mix of cheddar and mozzarella) and bake at 375-400° until the cheese is bubbling and the crust is brown around the edges.
It’s a carb-load, no question about it. Pretty good, too!
You make a pizza shell and par-bake it, then add a layer of potatoes. Top with cheese (usually a mix of cheddar and mozzarella) and bake at 375-400° until the cheese is bubbling and the crust is brown around the edges.
It’s a carb-load, no question about it. Pretty good, too!
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